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Tag: no bake white chocolate raspberry cheesecake

  • How to make Raspberry Cheesecake Bites

    How to make Raspberry Cheesecake Bites

    These raspberry cheesecakes are one of the best for summer. The creamy, fruity blend, covered in cookie crumbs, is irresistible.

    Raspberry Cheesecake Bites Recipe


    Home Cooking Adventure

    Ingredients

    Makes about 20 cheesecake bites
    10 oz (300g) cream cheese, softened to room temperature
    1/3 cup (40g) powdered sugar
    1 tsp (5g) vanilla extract
    1/2 cup (80g) fresh raspberries
    5 oz (150g) digestive biscuits/graham crackers
    1 cup (240g) whipping cream
    fresh raspberries for serving

    1. Place cream cheese in a bowl and mix with sugar and vanilla extract. Add fresh raspberries and mix until incorporated.

    2. In another bowl whip the cream until stiff peaks form.

    3. Gently fold the whipped cream into the cream cheese mixture.

    4. Cover with plastic wrap and freeze for 2-3 hours until able to form into balls.

    5. Crash digestive biscuits or graham crackers using a food processor or place them in a ziplog bag until crumbs form.

    6. Using an ice cream scoop take equal portions of cream cheese mixture and roll into crumbs.

    7. Place the balls into a parchment paper lined baking pan and freeze for a couple of hours.

    8. Let the cheesecake bites sit for 5 minutes at room temperature before serving.Serve alongside fresh raspberries.

  • No-Bake Chocolate Biscuit Cake Recipe

    No-Bake Chocolate Biscuit Cake Recipe

    No – baked Chocolate Cookies, associated with the childhood of many people, with many different shapes and forms. The rich chocolate dessert, made with crushed biscuits, chocolate syrup and toasted nuts, it’s hard not to love it.

    No-Bake Chocolate Biscuit Cake Recipe


    Home Cooking Adventure

    Ingredients
    Makes about 10 servings

    28 oz (800g) digestive biscuits, tea biscuits
    1 cup (100g) nuts (walnuts, hazelnuts), toasted, slightly chopped

    Chocolate Syrup
    1 cup (200g) sugar
    1/2 cup (60g) unsweetened cocoa powder
    1 cup (240 ml) water
    2/3 cup (150g) butter
    1 tsp vanilla extract

    Chocolate Ganache
    1/2 cup (120 g) whipping cream (35% fat)
    4 oz (120g) bittersweet chocolate, chopped

    1. Break the biscuits (cookies) into small pieces into a large bowl.
    2. Heat a non-stick pan over medium high heat and toast walnuts or hazelnuts for about 5 minutes, stirring frequently to toast evenly. Add toasted nuts over the biscuits.
    3. Prepare the chocolate syrup. In a medium sauce pan add sugar and cocoa powder. Stir to combine and gradually add water, while stirring to combine well. Add the butter and place over medium heat. Bring to boil for about 7-8 minutes stirring constantly. Remove from heat and add vanilla extract. Set aside to cool slightly for about 10-15 minutes.
    4. Pour the syrup over the biscuits and nuts and combine well using a large spatula or spoon.
    5. Transfer the mixture into a 9 inch (23 cm) non-stick round cake ware (like the one I’ve used from Delicake) or use a 9 inch (23 cm) springform pan, bottom lined with parchment paper.
    6. Press well using the back of the spoon or an offset spatula.
    7. Cover and refrigerate for about 30 minutes to 1 hr before preparing the chocolate ganache.
    8. Prepare Chocolate Ganache. Place cream into a small saucepan and heat until just begins to boil.
    9. Pour hot cream over the chopped chocolate and let sit for 1 minute. Stir until smooth.
    10. Pour ganache over the chocolate biscuit cake and refrigerate to set for about 3-4 hours or overnight before serving.
    11. Decorate with toasted nuts if desired, cut into slices and serve.

  • No-Bake White Chocolate Strawberry Mousse Cake Recipe

    No-Bake White Chocolate Strawberry Mousse Cake Recipe

    This white chocolate strawberry mousse is a delicate and elegant summer dessert that is refreshing and tastes great.
    Just imagine, a crunchy crust, a soft white chocolate mousse, followed by a fruity mousse and everything topped with strawberries also brings out a bit of texture and flavor.

    No-Bake White Chocolate Strawberry Mousse Cake Recipe


    Home Cooking Adventure

    Ingredients

    Makes about 10 servings

    Crust
    9 oz (250 g) digestive biscuits/graham crackers
    6 tbsp (80 g) coconut oil or butter, melted

    White Chocolate Mousse
    7 oz (200g) white chocolate
    12 oz (350g) whipping cream (35% fat), cold, divided
    1/2 tbsp (5g) gelatin powder
    2 tbsp (30g) cold water

    Strawberry Mousse
    10 oz (300g) strawberries
    1/4 cup (50g) sugar
    1/2 tbsp (5g) gelatin powder
    2 tbsp (30g) cold water
    7 oz (200g) whipping cream (35% fat), cold

    Topping
    fresh strawberries, cut in thin slices

    1. Prepare the strawberry sauce so it has time to cool before preparing the strawberry mousse. Cut the strawberries in quarters. Place the strawberries and sugar in a small saucepan and place over medium heat just until sugar is dissolved. Remove from heat and puree using a blender. Set aside while you prepare the gelatin.

    2. Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes. Place over low heat just until the gelatin dissolves and then pour it over strawberry puree. Let the strawberry mixture cool at room temperature while you prepare the rest.

    3. Prepare the crust. Place the biscuits/graham crackers into the bowl of a food processor. Blend until crumbs form. Add melted
    coconut oil or butter and process until completely combined.

    4. Press the mixture into the bottom of a non-stick 8 inch (20 cm) springform pan using the back of a spoon. Refrigerate until you
    prepare the white chocolate mousse.

    5. Prepare the white chocolate mousse. In a heat proof bowl add the chocolate and 5 oz (150g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat until all the chocolate is melted. Meanwhile dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let cool completely.

    6. Whip the remaining 7 oz (200g) cold whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined.

    7. Pour the chocolate mousse over the crust and refrigerate for about 15-20 minutes to set.

    8. Prepare the strawberry mousse. Whip the cold whipping cream until stiff peaks form. Add the cooled strawberry mixture and mix until well combined. Pour over the set white chocolate mousse.

    9. Refrigerate for about 4 hrs or overnight to set before serving. Run a warm knife around the edges of the cake to remove the sides of the pan.

  • How to make C and bake White Chocolate

    This bloody Halloween cake is truly an incredibly fun non-baked cheesecake, with one of my favorite flavor combinations, raspberry and mango. The Oreo cookie crust is followed by a creamy mango cheese filling with raspberry sauce.

    Capture Bloody Halloween Cake

    Home Cooking Adventure

    Ingredients

    Makes about 10-12 cookies

    Raspberry Sauce
    10 oz (300g) raspberries, fresh or frozen
    1/3 cup (70g) sugar
    1 tbsp (15ml) lemon juice

    Crust
    7 oz (200g) oreo cookies
    4 tbsp (60g) butter, melted

    White Chocolate Mango Cream Cheese Filling
    7 oz (200g) white chocolate, small pieces
    4 tbsp (60g) whipping cream
    1 ½ cup (360g) of mango puree
    Yellow food coloring
    10 oz (300g) cream cheese, room temperature
    ¼ cup (30g) powdered sugar
    1 tsp (5g) vanilla extract
    1 cup (240g) whipping cream (35% fat), chilled
    1 tbsp (10g) gelatin powder
    ¼ cup (60 ml) cold water

    Oreo Coating
    5 oz (140g) oreo cookies

    Marshmallow spider decoration
    3.5 oz (100g) marshmallows